When you meld together Indian spices, cream and tender chicken in an Instant Pot you get this delightful curry dish. Typically this dish is served over rice or with Naan, however since we are living a low carb lifestyle over here, we do this dish over roasted cauliflower.

I’m not Indian, but I LOVE curry!

Butter Chicken Curry

With all the cooking and baking I do it’s quite surprising to me that I have never spent much time making Indian foods in The Kellie Kitchen. It seems intimidating to me and so unfamiliar. However, since adapting to a keto friendly lifestyle and finding the diet that changed my life it only seemed fitting that I needed to branch out and try cooking new thing.

Butter chicken was not new to me as I have had this dish dozens of times over my adult life. Every Indian restaurant I had ever been to had a delicious version always served with Naan and or white rice. As you know I’m not a big carb eater and usually steer clear of the carby white stuff. So I decided to make my own version of a traditional and classic Indian dish at home.

The Base

I do not serve traditional rice or bread at our meals, but I wanted to have something to serve the Butter Chicken Curry over. My base of choice is Roasted Cauliflower. The recipe is so easy I don’t even think I should spend the time creating a whole post on it, but someday soon I will…I promise.

The cauliflower can go in the oven before you start the chicken. When the Instant Pot is done with my Butter Chicken Curry my Roasted Cauliflower will be done right at the same time. You will look like a genius and cooking master that you were able to get dinner on the table in a jiffy.

Roasted Cauliflower

The Chicken

Of course you can use whatever chicken you like, but I only use Butcher Box happy chicken. I love Butcher Box because it’s economical, shows up at my door AND they give you FREE BACON. It’s so easy to pull a few packs of chicken from the freezer and thaw on the counter for a few hours or in the fridge over night.

Spiced, NOT Spicey

Curry does not need to mean spicey. I was afraid when I first opened the jar of red curry paste that is was like opening a bottle of tabsco. Yes there is a spice to it, but it’s quite mild. Please note that I like flavor and salt and spicey. Everyone has a different tolerance level, but honestly I would not call this dish spicey…I call it spiced and flavorful. Plus the cream and butter cut away any hotness you might detect.

Garam Masala

You will also use a spice blend called Garam Masala that you can easily find in the spice aisle of any supermarket. This spice is just a combo of a bunch of other classic Indian spices mixed together. You can certainly make your own…have at it with this recipe, but I buy the pre-made bottle in the spice aisle. It’s worth it to get this blend as you will make this dish several times….and then the small jar will be gone before you know it.

Garam Masala

Instant Pot Cooking

I’m relatively new to the Instant Pot and while I would still consider myself a beginner this kitchen tool has cemented itself as a mainstay in my kitchen. It’s an all in one gadget that saves on time and clean up. You sauté first and then dump everything else on op. Seal the lid and let it do it’s thing. 7-10 minutes later the whole meal is done. There will be more recipes using the Instant Pot to come!

Instant Pot

This meal can feed a family, however this dish is GREAT as leftovers. I pack lunch 80% of the time for Peter and myself. I kick myself 100% of the time I don’t pack lunch. When I have this ready to go for lunch the next day or for a second dinner I’m golden.

Try this dish. Let me know what you think. Enjoy!

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Butter Chicken

Clearly I am not Indian. And clearly this is not an original recipe, however I tweaked it to be low carb AND used my Instant Pot to make this great weeknight meal fast and delicious.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: family dinner
Cuisine: Indian
Keyword: Dinner, Instant Pot
Servings: 6 Servings
Calories: 356kcal
Author: The Kellie Kitchen


  • 1 cup onion finely minced
  • 5 garlic cloves finely minced
  • 4 tbsp butter
  • 2 lbs chicken breast cut into bite size pieces
  • 15 oz tomato sauce no sugar added
  • 3 tbsp tomato paste
  • 2 tbsp red curry paste
  • 2 tsp Garam Masala
  • 1 ½ tsp ginger dry ground
  • 1 tsp salt
  • ½ tsp paprika
  • ½ cup heavy cream
  • ½ cup cilantro finely chopped


  • Turn your Instant Pot to saute. Toss the butter into the Instant Pot and melt. Stir in the onions and garlic to coat and cook for about 3-4 minutes or until the onions have softened. Turn off the Instant Pot.
  • Put your chicken on top of the cooked onions. Then pour the tomato sauce, tomato paste, red curry paste, Garam Masala, ginger, salt, paprika and cream over the chicken. Stir all together.
  • Lock the lid of your Instant Pot and set to manual 8 minutes. When the Instant Pot is done with that 8 minutes let it slow release for about 5 minutes….then carefully quick release the steam.
  • Open your pot and do a quick stir of your Butter Chicken. Serve over oven roasted cauliflower, riced cauliflower or just by itself because it’s that good.
  • Garnish with chopped cilantro and serve.
  • Enjoy!


*You can enjoy Butter Chicken with your Crockpot, too! Toss all ingredients into your crockpot and set to low for 8 hours. Stir and enjoy.


Serving: 1Serving | Calories: 356kcal | Carbohydrates: 10g | Protein: 34g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 144mg | Sodium: 1075mg | Potassium: 945mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1975IU | Vitamin C: 12mg | Calcium: 53mg | Iron: 1.8mg
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Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data. We strive to keep the information as accurate as possible. While we do use a standard web-based nutrition calculator, we make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.
To calculate Net Carb count with sugar alcohols, we simply subtract grams of sugar alcohols (including glycerin), as well as fiber, from total grams of carbs.

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  1. Norma March 23, 2019 at 9:55 am

    Hi! Is the heavy cream optional in the butter chicken recipe? I can’t seem to find when to add it in the recipe. The chicken looks delicious!!!

    1. KELLIE LOGSDON March 23, 2019 at 3:49 pm

      Thanks for catching that typo. I’m usually typing cooking and photographing so many things at once….and trying to get recipes out that I miss things sometime. Thank you!!! Have made the correction. And, I believe the cream is necessary to mellow the spice…it really adds a lot. I know some people use coconut cream with great success. Let me know what you do.